Objective:Globally, China is among the ‘saltiest’ nations. In order to support current nationwide salt reduction initiatives, we investigated Chinese consumers’ knowledge, beliefs and behaviours related to salt intake and salt reduction.Design:A cross-sectional face-to-face survey was carried out, focusing on salt knowledge, beliefs and behaviours related to salt intake and salt reduction, perceptions of salt reduction responsibility and support for different national strategies.Setting:The survey was carried out in China mainland.Participants:Consumers (n 2444) from six of seven major geographical regions in China participated in the survey. After data cleaning, a sample of 2430 was included in the final analysis.Results:A majority of Chinese consumers believed that salt added during home cooking was the biggest contributor to their salt intake. Knowledge gaps existed in the awareness of salt hidden in certain foods and flavouring products. Chinese consumers in general were interested in lowering their salt intake. They were aware of salt reduction tools, but the adoption level was low. Consumers expressed strong support for promotion of salt-restriction spoons and public education, but not fiscal policies (e.g. salt-related tax or subsidies). In terms of individual differences, education status demonstrated a substantial impact on salt reduction knowledge and behaviour.Conclusions:There is still big room to ‘shake’ Chinese consumers’ salt habit. The present study provides important evidence and consumer insights to support China’s efforts to meet its salt reduction targets.

1. This review explores current and proposed on-farm interventions and assess the potential of these interventions against Campylobacter spp. 2. Interventions such as vaccination, feed/water-additives and, most importantly, consistent biosecurity, exhibit potential for the effective control of this pathogen and its dissemination within the food chain. 3. Due to the extensive diversity in the Campylobacter spp. genome and surface-expressed proteins, vaccination of poultry is not yet regarded as a completely effective strategy. 4. The acidification of drinking water through the addition of organic acids has been reported to decrease the risk of Campylobacter spp. colonisation in broiler flocks. Whilst this treatment alone will not completely protect birds, use of water acidification in combination with in-feed measures to further reduce the level of Campylobacter spp. colonisation in poultry may be an option meriting further exploration. 5. The use of varied types of feed supplements to reduce the intestinal population and shedding rate of Campylobacter spp. in poultry is an area of growing interest in the poultry industry. Such supplements include pro-and pre-biotics, organic acids, bacteriocins and bacteriophage, which may be added to feed and water. 6. From the literature, it is clear that a distinct, albeit not unexpected, difference between the performance of in-feed interventions exists when examined in vitro compared to those determined in in vivo studies. It is much more likely that pooling some of the discussed approaches in the in-feed tool kit will provide an answer. 7. Whilst on-farm biosecurity is essential to maintain a healthy flock and reduce disease transmission, even the most stringent biosecurity measures may not have sufficient, consistent and predictable effects in controlling Campylobacter spp. Furthermore, the combination of varied dietary approaches and improved biosecurity measures may synergistically improve control.

Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers. The application of strict biosecurity measures is the most effective method to prevent flock colonization. However, biosecurity measures alone will not be sufficient because broiler chickens are at constant risk of Campylobacter contamination. Therefore, specific post‐slaughter interventions, for example, physical and chemical interventions such as irradiation, cold plasma treatment, chemical treatment, and cold processing also need to be considered. This review highlights the effectiveness of traditional and novel decontamination techniques at the processing stage. This review also discusses the key points at retail storage. Practical applications Campylobacteriosis is the most common cause of bacterial enteritis and remains the most commonly reported foodborne disease in the EU and has been so since 2005. Most cases of human Campylobacter infection are thought to result from handling raw poultry or eating undercooked poultry meat This literature review explores traditional and emerging techniques to reduce Campylobacter contamination in retail chicken through in‐factory processing to retail display and consumption by the consumer. This paper potentially helps understand the efficacy of decontamination methods and how Campylobacter can be controlled at processing and retail stages.